Sunday, May 19, 2013

Coconut Banana Vegan Cake

As I wrote in a previous post, I have never been a great baker and the only cake I was preparing since the 90s was a popular and easy recipe where you used yogurt and the yogurt cup as a measurements for other ingredients. I recently bought few dairy-free yogurt cups made with coconut milk and I decided to dedicate one of them to making a cake the way I was used to...just the vegan version of it. I found a recipe on an Italian site for a vegan cake which seemed easy and required a vegan yogurt cup for measurement. The recipe goes like this (keep in mind that the "cup" refers to the actual yogurt cup):

- 1 cup vegan yogurt (coconut, almond, soy or rice)
- 3 cups flour
- 2 cups sugar
- 1 cup vegetable oi
- 1 t baking powder
- 3 small mashed bananas
 Bake in the oven at 350° for 25 minutes.

For my cake I reduced the amount of sugar to 1 cup because I used nicely ripened bananas which were already sweet. Also, I only used two bananas because they were big ones. I added a teaspoon of vanilla and 1/2 cup of unsweetened shredded coconut. After the cake cooked and cooled down I sprinkled powdered sugar on top and added one of our passion flowers from the garden as decoration (I don't think it's edible though it's an amazing flower!).

I had to cook the cake for more than the required 25 minutes because the bananas made it kinda too wet inside, even when the "toothpick test" came out dry. The taste was good but I'd rather find a different substitute for eggs, I feel that the bananas just didn't do well in this recipe and made the cake feel heavy. If I will be trying this recipe again I will rather use applesauce instead of the bananas.

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